Tag Archives: Chicken

French Fridays with Dorie – Quinoa, Fruit, and Nut Salad

“There was an Old Person of Fife,
Who was greatly disgusted with life;
They sang him a ballad,
and fed him on salad,
Which cured that Old Person of Fife.”

– Edward Lear, that limerick writing dude of the 1800s

They must have given the Old Person of Fife one of these…

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My 4-pound warehouse club bag of quinoa is now down to 1.3 pounds after making this recipe.  Every time I cook quinoa, I wonder how could I have been so oblivious of it.  I used to travel to South America frequently and wouldn’t give it a second look.  For my interpretation of the quinoa, fruit, and nut salad recipe in Around My French Table, this week’s selection for French Fridays with Dorie, I studded the cooked grains with golden raisins (from the Beggar’s Linguine shopping spree), dried cranberries, toasted walnuts, and almonds.  I wish I hadn’t eaten all of my dried apricots last week!  They would have been great here too.

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Jambalaya Risotto

“Well I’m going to New Orleans, I’m going to see the Mardi Gras” – Professor Longhair

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This is the float in my parade, and while it doesn’t go down Orleans, or St. Charles, or Canal Street, it definitely takes me back there.  I’m throwing beads at it instead of the other way around!  Read More…

Tortilla Soup

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Long hours at the office remain a recurring theme these days.  We stretched out the short ribs leftovers for Monday.  Tuesday dinner was quickly defrosted salmon fillets with salad.  Wednesday, additional fridge foraging with salad.  By Thursday, I needed a hot, gut warming meal but didn’t want to slave over the stove or cutting boards for too long.  I decided to channel my inner Nigella and rummaged through the kitchen to see what I could open, empty out, and go while remaining somewhat ‘brilliant!’.  Here’s what I found

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Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Few one pot meals are more gut/heart/sinus warming than a gumbo.  After weeks – nay – months of requests to make one, I finally had a sort of rainy weekend that justified the time consuming process of making this New Orleans cuisine classic.  (I would also say that every time I cook food from New Orleans, the Saints win.  That would be an argument to continue going through the culinary canon of the city in the coming weeks.)  The recipe used this time was John Besh’s master recipe from his book My New Orleans, sans the okra, using the homemade chicken stock shown below.  I cooked the gumbo on Saturday and we got to have leftovers yesterday for dinner.  There is still enough for two starter sized bowls today, which makes the effort worth it.  Read More…

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